Ingredients with Measurements:
- 1 pound Maccagno pasta
- 1 pound Italian sausage, casings removed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking sausage and sauce
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook Maccagno pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook Italian sausage over medium heat until browned and cooked through. Remove sausage from skillet and set aside.
4. In the same skillet, sauté onion and garlic until softened.
5. Add crushed tomatoes, dried oregano, dried basil, salt, and pepper to the skillet. Simmer for 10 minutes.
6. Add cooked sausage to the skillet and stir to combine.
7. In an oven-safe baking dish, layer half of the cooked Maccagno pasta on the bottom.
8. Pour half of the sausage and tomato sauce mixture over the pasta.
9. Sprinkle half of the shredded mozzarella cheese over the sauce.
10. Repeat layers with remaining pasta, sauce, and cheese.
11. Bake in preheated oven for 20-25 minutes, or until cheese is melted and bubbly.
12. Garnish with fresh parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 470
Fat: 22g
Saturated Fat: 9g
Cholesterol: 60mg
Sodium: 950mg
Carbohydrates: 44g
Fiber: 5g
Sugar: 9g
Protein: 23g
Substitutions for ingredients:
- Maccagno pasta can be substituted with any other type of pasta.
- Italian sausage can be substituted with ground beef or turkey.
- Shredded mozzarella cheese can be substituted with any other type of cheese.
Variations:
- Add diced bell peppers and mushrooms to the sauce for extra flavor and nutrition.
- Use spicy Italian sausage for a kick of heat.
- Substitute the mozzarella cheese with Parmesan cheese for a stronger flavor.
Tips and tricks:
- Be sure to cook the pasta al dente so it doesn't become mushy when baked.
- Use a good quality Italian sausage for the best flavor.
- If the sauce is too thick, add a little bit of water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual bowls or on plates with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the pasta is too dry, add a little bit of the pasta cooking water to the sauce to thin it out.
- If the cheese is not melting, place the dish under the broiler for a few minutes.
Food safety advice:
- Cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Maccagno is a type of pasta that originated in Italy. It is similar to penne but has a slightly curved shape.
Flavor profiles:
Savory, tangy, cheesy
Serving suggestions:
Serve hot as a main dish for dinner.
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Region: Italian